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Title	Style	Size	OG	FG	ABV	IBU	Color	Views	Brewed	Rating
100% Brett IPA By Jesse Derma	Brett Beer	5.75 Gallons	1.079	1.008	9.3	89.22	7.48 °L	3K	0
Author: Milk The Funk Boil Size: 7.5 Gallons Boil Time: 90 Boil Gravity: 1.06 Efficiency: 75 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 12/31/2018 8:52 PM Notes: Jesse fermented this out with an isolate of brett from Flat Tail. Here is a link regarding this strain. https://www.facebook.com/groups/MilkTheFunk/permalink/1279347668760111/?hc_location=ufi Ale size starter for brett = 10 day or less full fermentation. Tasting Notes: Huge fruit flavor from brett, no barny character (well, maybe over a long period, but this will be drank fresh like an IPA) Should be a super fruity, but dry IPA! Regarding 007 The Golden Hop: http://www.yakimavalleyhops.com/007TheGoldenHop2ozp/hops0073-2015crop.htm Mash and Sparge notes: Protein Rest Add 32.97 qt of water at 126.6 F 122.0 F 35 min Saccharification Decoct 13.55 qt of mash and boil it 154.0 F 45 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min Sparge: Fly sparge with 2.25 gal water at 168.0 F
Lowenbrau Dark	Dark American Lager	4 Gallons	1.077	1.02	7.5	27.56	15.96 °L	3K	4
Author: Boil Size: 5 Gallons Boil Time: 90 Boil Gravity: 1.062 Efficiency: 68 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 1.5 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/2/2017 9:32 PM Notes:
Scottish Ale 80/- !!!	Scottish Export	42 Litres	1.051	1.009	5.5	24.96	16.2 °L	3K	0
Author: Ale Boil Size: 52 Litres Boil Time: 60 Boil Gravity: 1.041 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/12/2016 4:07 PM Notes: la debitered en el lavado. Con 05 fermento a 18° por 7 días, luego empiezo a bajar la temperatura de a 2° por día para llegar a los 6°-8° y pasar a secundario para clarificar con gelatina (1 semana mas) 1 sobre en 2 litros de starter.
Oppigards Indian Tribute Clone	American IPA	19 Litres	1.067	1.017	6.58	69.19	7.72 °L	3K	2
Author: Boil Size: 28.4 Litres Boil Time: 60 Boil Gravity: 1.045 Efficiency: 75 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 8/27/2015 7:55 AM Notes:
Bakke Brygg JuleAle2 2014	Specialty Beer	20 Litres	1.056	1.014	5.51	28.04	19.99 °L	3K	1
Author: Bakke Brygg Boil Size: 23 Litres Boil Time: 60 Boil Gravity: 1.049 Efficiency: 72 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 18 ° C Priming Method: Sukkerlake Priming Amount: 5,5 g sukker/l Creation Date: 8/28/2014 12:59 PM Notes: Kjøl ned vørter til 18 grader før pitching av gjær.
Darko	British Brown Ale	25 Litres	1.051	1.015	4.69	27.55	22.67 °L	3K	0
Author: subl Boil Size: 30 Litres Boil Time: 60 Boil Gravity: 1.043 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: N/A Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 1/28/2015 1:21 PM Notes:
Big Smoke Underworld Milk Stout	Sweet Stout	20.5 Litres	1.055	1.015	5.26	19.33	20.9 °L	3K	2
Author: Brewhound1970 Boil Size: 27 Litres Boil Time: 60 Boil Gravity: 1.042 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: BIAB Pitch Rate: 0.35 Primary Temp: 20 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 11/10/2016 9:01 AM Notes:
Hopville Conversion	American IPA	5 Gallons	1.065	1.018	6.18	41.61	11.33 °L	3K	1
Author: Dcocch Boil Size: 3 Gallons Boil Time: 60 Boil Gravity: N/A Efficiency: 35 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 1/13/2013 9:59 PM Notes:
26-ris (I Miejsce KPD Chorzów 2017)	Russian Imperial Stout	13 Litres	32.501	8.866	13.92	103.05	50 °L	3K	0
Author: Żbik Boil Size: 17 Litres Boil Time: 60 Boil Gravity: 25.5 Efficiency: 60 Mash Thickness: 3 Sugar Scale: Plato Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 10/20/2017 11:56 AM Notes: Zasyp (15 kg) Pale Ale - 12 kg (80%) - 2 kg Bestmalz, 10 kg Weyermann Caramunich III (Weyermann) - 1 kg (~6,7%) Carafa Special II (Weyermann) - 1 kg (~6,7%) Palony jęczmień - 1 kg (~6,7%) Chmiele Magnum 11,5% alpha - 50 g Mosaic 12% alpha, - 100 g Drożdże FM52 Zacieranie (2.56 L wody / kg słodu) 67 C - 105 minut (temperatura spadła z 67 C do 66 C) 76 C - 10 minut Po wysładzaniu odebrałem około 32 litry - 21 Brix. Gotowanie - 120 minut Magnum - 50 g, 60 minut - 47 IBU Mosaic - 50 g, 30 minut - 37 IBU Mosaic - 50 g, 15 minut - 24 IBU Po gotowaniu odebrałem 21,5 litra - 27,5 Brix. Schłodzone do 15 C przez około 20-30 minut chłodnicą zanurzeniową. Zadane 250 ml gęstwy FM52 - trzecie pokolenie, gęstwa miała 1 dzień. Piwo fermentowało w lodówce w plastikowym fermentorze. Fermentacja główna - 21 dni 16 C przez 5 dni, następnie podnosiłem temp o 0,5 C dziennie do 20 C. Fermentacja cicha - 28 dni w 18 C (piwnica w szklanym słoju). Odfermentowało do 8,5 BLG Rozlew na 2.0 Vol - przy rozlewie dodane dwie łyżki stołowe gęstwy drożdżowej - FM52 Woda nie była modyfikowana, Ph nie sprawdzałem ;) ale prawdopodobnie było w okolicach 5.4-5.6, przy podobnym zasypie ostatnio utrzymało mi się na takim poziomie. Kilka uwag i dodatkowych informacji. Piwo warzyłem 15.10.2016, do butelek trafiło 02.12.2016, nagazowało się po około 2 miesiącach, bardzo dobre zaczęlo być po 3 miesiącach. Na konkursie piwo miało 9 miesięcy i wydaje mi się, że było w optymalnej formie. Ciekawostka na temat drożdży - w typ wypadku użyłem drożdży po pierwszym podejściu do RISa, którego zepsułem (dramatyczna wydajność) ;) - piwo miało 23 BLG, nie twierdzę, że to potwierdza regułę, że można zbierać drożdże po wysokich balingach, ale akurat w tym wypadku zagrało. Bardzo istotne jest też dobre napowietrzenie brzeczki. I temperatura fermentacji - przy takim piwie, jeżeli ucieknie w ciągu pierwszych dni, to na pewno drożdże naprodukują wyższych alkoholi co finalnie przy piwie o takim balingu będzie średnio przyjemne. Co bym zmienił? Na pewno celowałbym w niższe nagazowanie, 1.8 albo nawet 1.6, a do zasypu dorzuciłbym opiekane płatki owsiane (3-5%), które bardzo fajnie mi zagrały w kolejnej wersji RISa, może trochę bym obciął palone słody (do 5%), ale kto co lubi ;). Nie zaszkodziłoby dodanie mchu irlandzkiego oraz pożywki dla drożdży - im będzie im łatwiej, tym mniejsze ryzyko, że naprodukują czegoś niechcianego. Fermentacja cicha nie jest potrzebna moim zdaniem, jeżeli nic do piwa nie dodajemy, ale w tym wypadku można ją potraktować jako leżakowanie ;). Jeżeli ktoś się zdecyduje uwarzyć tę recepturę, to koniecznie dajcie znać, jakie były efekty
Yellow Rose Clone	American IPA	5.25 Gallons	1.066	1.013	6.97	60.04	5.46 °L	3K	1
Author: Rocketman2015 Boil Size: 3.5 Gallons Boil Time: 30 Boil Gravity: 1.024 Efficiency: 75 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: 0.35 Primary Temp: 66 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 6/27/2015 9:45 PM Notes: Lone Pint Yellow Rose clone. Target Values: ABV: 6.8% IBUs: 62 OG: 1.063 FG: 1.012 BU/GU ratio: 0.98 Style BU/GU ratio: 0.84 Ingredients: Pilsner Malt Mosaic Whole Cone Hops House Yeast Style: American IPA Tasting notes: Chalk white head with a very clean malt backbone. The hops impart pleasant grapefruit, pineapple and blueberry flavors and aromas.
Kinda Kolsch All Grain	Kölsch	3.06 Gallons	1.05	1.009	5.37	26	4.2 °L	3K	2
Author: J A Boil Size: 3.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 71 Mash Thickness: 2.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: 59 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/7/2016 5:24 AM Notes: Pitched at 70. Put into cold chamber with ice jugs.Chilled too quickly. Moved to mid-60 area overnight. Transferred to secondary at day 20. Should have transferred at day 14 or 15. SG at secondary 1.01 or less. Lot of fruit from yeast. No wheat in grain bill next time? Nutty flavor. Still sweet. Lower mash temp next time. Starting to dry out in secondary Day 23. Bottled 26 -12oz Carbed at 10 days, sample very good, slightly sweet Sample at 24 days in bottle. Barely chilled Seems perfect!
Anchor Steam Beer	California Common Beer	5.5 Gallons	1.058	1.018	5.22	21.56	11.5 °L	3K	3
Author: briank Boil Size: 2.5 Gallons Boil Time: 60 Boil Gravity: 1.127 Efficiency: 70 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Partial Mash Pitch Rate: N/A Primary Temp: 59 ° F Priming Method: Corn Sugar Priming Amount: .75 cp Creation Date: 1/2/2014 5:56 PM Notes:
HoP TO Your FEEt WheAT	American Wheat or Rye Beer	4.75 Gallons	1.051	1.012	5.17	35.13	4.63 °L	3K	1
Author: cadarnell Boil Size: 5.5 Gallons Boil Time: 60 Boil Gravity: 1.044 Efficiency: 78 Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 4/7/2012 4:48 PM Notes: 150 for 90
Lemon Berliner Weisse	Berliner Weisse	5 Gallons	1.082	1.018	8.27	0	5.69 °L	3K	1
Author: stephen.h.irving@gmail.com Boil Size: 7.5 Gallons Boil Time: 15 Boil Gravity: 1.054 Efficiency: 65 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 75 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 7/26/2015 12:03 PM Notes: Notes from Mad Fermenterist: Recipe Specifics -------------------- Batch Size (Gal): 5.00 Total Grain (Lbs): 16.50 Anticipated OG: 1.030 Anticipated SRM: 2.4 Anticipated IBU: 2.3 Brewhouse Efficiency: 77% (with parti-gyle) Wort Boil Time: 0 Minutes Grain ------- 66.7% - 11.00 lbs. Rahr Pilsener 33.3% - 5.50 lbs. Wheat Malt Hops ------ 1.38 oz. Czech Saaz (Pellet, 2.70% AA) Mash Hop Extras -------- Zest from 3 Lemons in Fermentor Yeast ------- Wyeast L5223-PC Lactobacillus brevis Safale US-05 American Ale Yeast Boulevard Saison Brett Dregs Water Profile ----------------- Profile: Washington, DC Mash Schedule ----------------- Sacch Rest - 90 min @ 148F Sacch Rest #2 - 15 min @ 155F (Decoction) Notes ------- 7/26/14 Made a 1L starter (50 g DME, nutrient, chilled to 112F, put on stirplate on low) with Wyeast L. brevis (two weeks from manufacture). Strong activity by the next morning, already a bit tart. Brewed 7/27/14 Added 3 g of CaCl and 1 tsp of 10% phosphoric acid to the mash (along with a couple handfuls of rice hulls. Decoction didn't raise the temperature as much as I expected. Same treatment for the 170 F sparge water. Partigyle batch sparge. Swapped wort back and forth to achieve 7.25 gallons @ 1.052, and 5.5 gallons at 1.034. Lemon Berliner - Brought just to a boil, added yeast nutrient, chilled to 85F, added 7.5 g of 88% lactic acid (aiming for 4.5 pH), pitched Lacto, left at 65F to ferment. OG 1.030. L. brevis and Saison Brett dregs for the first 24 hours - activity by 12 hours, then US-05 (11 g, not rehydrated) (down to 1.024 already). Sitting at ~75F ambient after two-three days to ensure complete fermentation. 9/27/14 Down to 1.002, added strips of zest from three lemons (still in primary fermentor). 9/28/14 Bottled 4.75 gallons with 5 5/8 oz of tablet sugar. After more than half was in bottles, added 25 g of True Lemon to the remaining 2.1 gallons
Irlandalı Stout(goffin)	Irish Extra Stout	12 Litres	1.058	1.01	6.25	39.3	35.24 °L	3K	1
Author: Boil Size: 15 Litres Boil Time: 60 Boil Gravity: 1.046 Efficiency: 55 Mash Thickness: 3.1 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: N/A Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 5/28/2016 8:10 AM Notes:
Blonde Bomb	Blonde Ale	20 Litres	1.044	1.01	4.55	55.27	2.67 °L	3K	1
Author: shorts Boil Size: 30 Litres Boil Time: 100 Boil Gravity: 1.03 Efficiency: 70 Mash Thickness: 3 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.35 Primary Temp: 17 ° C Priming Method: N/A Priming Amount: N/A Creation Date: 12/22/2013 7:11 AM Notes: Note the malt is NZ Gladfield Lager malt, not UK. Actual OG: 1045; final 1008 and primed with 5g maltodextrin/500ml bottle so actual ABV close to 5%. Fermentation lasted 4 days. Went over 17C a bit but no more than 20C. Result: Not bad. A bit unbalanced (too hoppy) for such a light body but the flavour of the (superb local) malt still manages to come through. Did bottle 2 x 500ml before the dry hop and thought it tasted better than the main batch.
Hoppy American Wheat	American Pale Ale	6 Gallons	1.056	1.011	5.87	36.73	7.22 °L	3K	0
Author: MHerb Boil Size: 8 Gallons Boil Time: 60 Boil Gravity: 1.042 Efficiency: 70 Mash Thickness: 1.5 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 1.0 Primary Temp: N/A Priming Method: N/A Priming Amount: N/A Creation Date: 9/16/2015 6:52 PM Notes: Based on Three Floyd's Gumball head recipe from: http://www.brew365.com/beer_three_floyds_gumballhead.php Dialed in grains, hops and yeast to get 5.6% and 35 IBU
Ella Centennial Citra Ale 2016	American Pale Ale	20 Litres	1.046	1.008	5.1	85.77	6.93 °L	3K	1
Author: Tim Fuller Boil Size: 24.7 Litres Boil Time: 60 Boil Gravity: 1.038 Efficiency: 62 Mash Thickness: 2.7 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.5 Primary Temp: 18 ° C Priming Method: Kegging Priming Amount: N/A Creation Date: 6/6/2016 10:35 PM Notes:
Brett L Centennial IPA	Alternative Grain Beer	1 Gallons	1.059	1.006	6.95	26.22	3.87 °L	3K	0
Author: Boil Size: 1.25 Gallons Boil Time: 5 Boil Gravity: 1.047 Efficiency: N/A Mash Thickness: N/A Sugar Scale: Specific Gravity Brew Method: Extract Pitch Rate: 2.0 Primary Temp: 70 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 4/25/2015 7:19 PM Notes:
NEIPA Test - Maris Otter	American IPA	6.5 Gallons	1.059	1.009	6.67	73.37	5.44 °L	3K	1
Author: sambecker1 Boil Size: 9.04 Gallons Boil Time: 75 Boil Gravity: 1.043 Efficiency: 76 Mash Thickness: 1.4 Sugar Scale: Specific Gravity Brew Method: All Grain Pitch Rate: 0.75 Primary Temp: 68 ° F Priming Method: N/A Priming Amount: N/A Creation Date: 3/29/2017 12:57 AM Notes:
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